We’ve really embraced salads recently, especially as this Irish summer has been quite nice and sunny. This works as a main dish or as a side and will feed a large crowd. It’s nice to find a pasta salad that doesn’t rely on heaps of mayonnaise!
Tomato & Sugar Snap Pea Pasta Salad – serves 6
- 9 cloves of garlic, crushed
- 3 sprigs of thyme
- 3 x 5 cm strips of orange zest
- a thumb-sized piece of ginger, peeled and cut into tiny matchsticks
- 600 g cherry tomatoes
- 6 tbsp fresh orange juice
- 60 ml olive oil plus 2 tbsp (and a bit extra for drizzling at the end)
- 1 tbsp light brown sugar
- ¼ tsp sea salt plus extra
- 200 g scallions
- 200 g sugar snap peas, trimmed and halved
- 350 g pasta e.g. penne, casarecche or fusilli
- 2 tbsp lemon juice
- a large bunch of basil, leaves picked and shredded
- a large bunch of mint, leaves picked and shredded
Preheat the oven to 160ºC.
Put the garlic, thyme, orange zest, ginger, tomatoes, orange juice, 60 ml olive oil, brown sugar, salt and a pinch of black pepper into baking dish and toss with your hands. Place in the oven to roast for 50-60 minutes, tossing every 20 minutes or so. Discard the thyme and orange zest when the cooking time is up.
Separate the green and white parts of the scallions. Cut the green parts in half lengthwise and then across into 5 cm lengths. Slice the white parts into halves or quarters, depending on their size. Heat a large frying pan over a high heat and add 1 tbsp of oil. Add the sugar snap peas and spread out into a single slayer. Cook, turning once, until charred on both sides, about 4 minutes, then transfer to a large bowl.
Heat another 1 tbsp of oil in the same pan. Add the green and white parts of the scallions and spread out in a single layer. Cook these in the same way as the peas, until charred. Transfer to the bowl with the sugar snap peas and season with salt.
Cook the pasta in a large pot of boiling salted water until al dente, then drain and transfer to a large bowl to cool. Toss it occasionally to prevent it sticking together.
Add the tomato mixture, the sugar snap peas and onion, the lemon juice, most of the basil and most of the mint, to the pasta. Toss gently with your hands to combine without breaking up the tomatoes too much. Season with salt and pepper and a bit more lemon juice if necessary.
Serve with the remaining herbs scattered over the top and drizzle with olive oil.
(Original recipe by Yotam Ottolenghi on bon appétit.)
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A lovely later summer salad. We used mixed radishes from our garden – red, white and everything in between. Freshly picked they had a wonderful peppery kick that we never seem to get from shop bought radishes.
Jono & Jules do food & wine 